Şehriyeli Sebze Çorbası | Turkish Vegetable Soup with Vermicelli

Peel the carrots and potatoes and cut them into approx. 1 cm cubes. Wash the celery stalks and slice thinly. Finely dice the onion and garlic cloves. Finely dice the tomatoes as well.

Heat the olive oil in a large soup pot over medium heat. Gently sauté the onion, garlic, and celery for about 3 minutes until the onion becomes translucent. Stir in the tomato paste and sweet paprika powder and roast gently for 1 minute to release the fine aromas.

Add the diced carrots, potatoes, and fresh tomatoes to the pot. Pour in the hot vegetable broth, add fine table salt and ground black pepper, and bring everything to a boil.